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homemade sourdough cinnamon roll sitting on the counter freshly cut and ready to bake

Sourdough Cinnamon Rolls

These sourdough discard (or active sourdough starter) cinnamon rolls are simple to make with this no knead recipe. Mix the dough one day, bake the next for a delightfully tender, warm and gooey cinnamon buns. Doused in a perfect balance of sweet and buttery, right in a cast iron skillet (or any pan of your choice).
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Servings 12 Rolls

Ingredients
  

For Dough:

  • 8 tbsp Butter (1 stick) frozen, grated
  • 2 1/2 cups Flour Organic, unbleached
  • 1 cup Milk
  • 1 tbsp Honey or Maple Syrup
  • 1/2 tsp Salt
  • 1/2 cup sourdough discard or active sourdough starter (you can omit the baking powder and baking soda.
  • 1 tsp. baking powder if using discard
  • 1/2 tsp. baking soda if using discard

For Filling:

  • 3/4 Cup Sucanat
  • 1 tbsp. ground Ceylon cinnamon
  • 5 tbsp. of butter or ghee melted

For Glaze:

  • 1 Cup Powered Sugar I make my own from coconut sugar
  • 1 tbsp. Butter melted
  • 1 tbsp. Vanilla
  • 2-5 tbsp. Milk adding each tbsp. one at a time.
  • 1/2 Cup Walnuts chopped- optional

Notes

  • If you don't have floss, a bench scraper will work fine to cut these rolls.  I made these at my Mom's house once, and she has neither, so I used a knife and it worked out just fine. 
  • The filling and the glaze in this recipe will come out dark because of the alternative sugar used. Sucanat and coconut sugar give a darker, complex,  and caramelized look to them. Not like a traditional glaze made with white powdered sugar. If you choose to use conventional powdered sugar, the glaze will look whiter in the final product.